Matthew Kennys Middle Eastern Salsa Verde Recipe
Yield: 4 ServingsRecipe by luhu.jp
Ingredients:
2 tbsp: fresh cilantro,
1 tbsp: fresh basil,
1 tbsp: fresh parsley,
1 tbsp: fresh mint,
1 tsp: ground cumin,
1 tsp: ground allspice,
1 clove: garlic,
1: scallion,
1 tbsp: red wine vinegar,
1 tbsp: lemon juice,
1/4 cup: extra virgin olive oil,
Directions:
: pn cayenne pepper
: pn black pepper
A pesto made with many herbs flavors and less oil than usual. Roughly
chop fresh herbs; dice the onion. Have all measured. Put into a food
processor in listed order. Stop when a paste forms (about 1 minute
maximum) Makes about 1/4 to 1/3 cup of pesto.
Transfer to a glass or plastic container. Cover surface with piece of
plastic wrap. Refrigerate until needed. Use 1 tablespoon per serving
of risotto, pasta, stews, sauces, broths, etc., or to taste taste.
Flavors are intense.
Printed in Prevention November 1996. [Pat H. McRecipe, Oct 1996]
Recipe By : Matthew Kenny, chef, Matthews Restaurant, NYC
Date: Thu, 24 Oct 1996 12:21:00
~0700 (
Source from luhu.jp
: pn black pepper
A pesto made with many herbs flavors and less oil than usual. Roughly
chop fresh herbs; dice the onion. Have all measured. Put into a food
processor in listed order. Stop when a paste forms (about 1 minute
maximum) Makes about 1/4 to 1/3 cup of pesto.
Transfer to a glass or plastic container. Cover surface with piece of
plastic wrap. Refrigerate until needed. Use 1 tablespoon per serving
of risotto, pasta, stews, sauces, broths, etc., or to taste taste.
Flavors are intense.
Printed in Prevention November 1996. [Pat H. McRecipe, Oct 1996]
Recipe By : Matthew Kenny, chef, Matthews Restaurant, NYC
Date: Thu, 24 Oct 1996 12:21:00
~0700 (
Source from luhu.jp